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{{Short description|French style chicken stew}}
{{Italics title}}
{{Infobox food
| name = ''Coq au vin''
| image = Gourmet coq au vin.jpg
| image_size =
| caption =
| alternate_name =
| country = [[France]]
| region =
| creator =
| course =
| type = [[Braised]]
| served =
| main_ingredient = [[Chicken (food)|Chicken]], [[wine]], [[lardon]]s, [[Edible mushroom|mushrooms]], optionally [[garlic]]
| variations =
}}
'''''Coq au vin''''' ({{IPAc-en|ˌ|k|ɒ|k|_|oʊ|_|ˈ|v|æ̃}};<ref>{{cite web|title=Oxford Dictionaries|url=https://en.oxforddictionaries.com/definition/coq_au_vin|archive-url=https://web.archive.org/web/20171226182331/https://en.oxforddictionaries.com/definition/coq_au_vin|url-status=dead|archive-date=December 26, 2017|access-date=26 December 2017}}</ref> {{IPA|fr|kɔk o vɛ̃|lang}}, "rooster/cock with wine") is a [[French cuisine|French]] dish of [[Chicken (food)|chicken]] [[braise]]d with [[wine]], [[lardon]]s, [[Edible mushroom|mushroom]]s, and optionally [[garlic]].
A red [[Burgundy wine]] is typically used,<ref name='oxford'/> though many [[regions of France]] make variants using local wines, such as ''coq au vin jaune'' ([[Jura department|Jura]]), ''coq au riesling'' ([[Alsace]]), ''coq au pourpre'' or ''coq au violet'' ([[Beaujolais nouveau]]), and ''coq au [[Champagne (wine)|Champagne]]''.
==History==
Several legends trace ''coq au vin'' to ancient [[Gaul]] and [[Julius Caesar]], but the recipe was not documented until the early 20th century;<ref>Edmond Richardin, ed., ''La cuisine française: l'art du bien manger'' (Ed. rev. et augm.) Paris, 1906, [http://gallica.bnf.fr/ark:/12148/bpt6k203897f.image.f252.pagination p.227]</ref> it is generally accepted that it existed as a rustic dish long before that.<ref name='oxford'>[[Oxford Companion to Food]], ''s.v.'' cock</ref> A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook.<ref>[https://archive.org/details/cookeryforengli00housgoog ''Cookery for English Households, by a French Lady'']. 1864.</ref>
[[Simone Beck]], [[Louisette Bertholle]] and [[Julia Child]] included ''coq au vin'' in their 1961 cookbook ''[[Mastering the Art of French Cooking]]'',<ref>{{cite book | last = Beck | first =Simone |author2 = Louisette Bertholle |author3 = Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | orig-date = 1961 | ___location = London | publisher = Particular|page=277 | isbn = 978-0-241-95339-6 }}</ref> and Child prepared it twice on the [[PBS]] [[cooking show]] ''[[The French Chef]].'' This exposure helped to increase the visibility and popularity of the dish in the United States, and ''coq au vin'' was seen as one of Child's signature dishes.<ref>Shaylyn Esposito (August 15, 2012). "[http://blogs.smithsonianmag.com/food/2012/08/what-9-famous-chefs-and-food-writers-are-cooking-to-honor-julia-childs-100th-birthday/ What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday]." ''Smithsonian''.</ref>
==Preparation==
== External links ==▼
Although the word ''coq'' in French means "[[rooster]]" or "cock", and tough birds like mature roosters with much [[connective tissue]] benefit from [[braising]], ''coq au vin'' may be made with any poultry,<ref>''Trésor de la langue française informatisé'', ''s.v.'' '[https://www.cnrtl.fr/definition/coq#:~:text=Pr%C3%A9paration%20faite%20%C3%A0%20partir%20d'un%20coq%2C%20d'un%20poulet%20ou%20d'une%20autre%20volaille. coq]'</ref> most commonly chicken.
Standard recipes call for red wine (often [[Burgundy wine|Burgundy]]) for braising, [[lardon]]s, [[Agaricus bisporus|button mushrooms]], onions, often garlic, and sometimes [[brandy]]. Recipes with [[vin jaune]] may specify [[morel]]s instead of white mushrooms. The preparation is similar in many respects to [[beef bourguignon]]. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender.<ref>{{cite web|url=http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html|title=Coq Au Vin: Ina Garten|publisher=Food Network|access-date=15 January 2017}}</ref><ref>{{cite web|url=http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe.html|title=Coq au Vin: Alton Brown|publisher=Food Network|access-date=15 January 2017}}</ref><ref>{{cite web|url=http://www.epicurious.com/recipes/food/views/coq-au-vin-51133420|title=Coq au Vin|publisher=Epicurious|access-date=15 January 2017}}</ref> The usual seasonings are salt, pepper, [[thyme]], [[parsley]], and [[bay leaf]], usually in the form of a [[bouquet garni]].<ref>{{cite book | last1=Morgan | first1=L.B. | last2=McCormick | first2=A. | title=Homegrown Herb Garden: A Guide to Growing and Culinary Uses | publisher=Quarry Books | year=2015 | isbn=978-1-59253-982-6 | url=https://books.google.com/books?id=O_v6CwAAQBAJ&pg=PA60 | access-date=January 15, 2017 | page=60}}</ref> The juices are thickened either with a [[roux]] or by adding [[Blood as food|blood]] at the end.<ref>McGee, Harold (2007). ''On Food and Cooking: The Science and Lore of the Kitchen''. p. 604. {{ISBN|1416556370}}</ref>
<gallery class="center" caption="" widths="220px" heights="160px">
[[Category:French cuisine]]▼
File:Coq au Vin - Marinating.jpg|Coq au vin ingredients, before cooking
[[Category:Stews]]▼
File:Coq au vin.jpg|Ingredients, before [[braising]]
[[Category:French phrases]]▼
File:Coq au vin at The Swan at the Globe, London.jpg|Coq au vin de Bourgogne
</gallery>
==See also==
{{Portal|Food}}
* [[Fujian red wine chicken]]
* [[List of chicken dishes]]
* [[List of stews]]
* [[Wine sauce]]
==References==
{{reflist|30em}}
{{Wiktionary|coq au vin}}
{{Chicken dishes|state=collapsed}}
[[Category:Blood dishes]]
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